Fennel-squash soup
SoupsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Fennel-squash soup
| Pepper | ||
| Salt | ||
| 1 | dl | Sour cream 18% |
| 1/2 | dl | White wine |
| 2 | tbsp | Olive oil |
| 200 | g | Fennel |
| 200 | g | Squash |
| 250 | g | Potatoes |
| 75 | g | Onion |
| 750 | ml | Vegetable broth |
Instructions for Fennel-squash soup
To prepare the Fennel-squash soup recipe, please follow these instructions:
Coarse-fried onions are sautéed in the oil. Squash and fennel in small tern, as well as potatoes in thin slices are added and browned easily. Broth is added and it boils under low for 15 min. Blend and season with cream fraiche, white wine, salt and pepper.
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